This refreshing Indian yogurt sauce is great served with spicy foods (such as curried lentils) as a palate cooler. Or tuck some into a falafel-filled pita, or spoon it over grains, vegetable croquettes and grilled vegetables. Store raita in an airtight container in the refrigerator for up to 2 weeks.
- 1 8-oz. carton plain low-fat yogurt
- 1/2 cup finely chopped, seeded, peeled cucumber
- 1/4 cup minced green onions
- 2 Tbs. chopped fresh mint
- 1/4 tsp. ground cumin
Adapted from vegetariantimes.com
Combine all ingredients in medium bowl, and mix well. Season to taste with salt, if desired. Serve right away, or chill.